Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1887-07-23
FOUR coon kBCIPAs
DAin,ies That are Particularly Toothso,ns .,
This season.

DAiniies That are Particularly Tootbsoine ~
This Season.
From the Country Gentlemen.
Fruit Custards. These are best when
made from soft juicy fruits. such as straw. T..
berries, raspberries, currants, Ac. Bruise
the fruit lightly, sprinkle over it u little tine
white sugar, aud heat 1t very gently and
slowly in order To extract all the Juice.
Measure this into All ensmeled saucepan,
and to every pint allow the well. beaten
yelks of three eggs, aud a tablespoonful uf
sifted white sugar. Stir tho Custard over a
gentle fire until 1t begins to ,hicken, then
pour IL out, and when cold stir in n few
tablespOOntuls of good cream. Serve in
small custard glasses.
Raspberry PAtties. - Beat four ounces OF
butter to u cream add tablespoonful of
fine sugar, three taole-poontuls OF milk, the
beaten yelks OF four eggs, and two table
spOOnfuls OF either raspberry jelly or fresh
raspberry juice-ths latter to pe prefer
Beat or whlsk the mixture thoroughly until
all the ingredients are nicely blended. Line
out some small patty tins with good pastry,
fill them three parts full with the mixture,
and bake in we'll heated oven for about a
quarter Of an hour. Put the egg whites Oh a
with half a tedspOOnful OF salt, and beat them
to "a stiff iTnth, using q narrow pointed knife
for the purpose Tho froth must he 80 firm
that 1t could bear raw egg laid on the top.
When the patties are cold, pile tho egg. "
high in the centre OF each, and serve taste.
further Improve the attractive appearance OF
this dish, u small quantity OF pink sugar may
be sprinklsd over the top OF each patty.
Fruit Salsds--rhess form one OF the most
delightful and acceptable dainties imagina
bic, = sight OF which, ON a hot, sitting sum-
mer day, IL sufficient to charm even the
most Cross grained individual into good
humor. The dish 10 prepared in very few
minutes aud Is suitable for any meal in the
day. Take equal Quantities OF Strawberries,
rasPberrles, cherries and white currants. Ar
range the straw berries at the bottom of Z
glass salad bowl, and next put thin layer OF
white currauts then place the cherries, fol-
lowed by another layer of the Currsnts, and
last OF all the TaspbeTries, with tho remainder
Of the currsnis sprinkled on top. Between
each addition, add little tine white sugar,
also on the top, and immediately bstore ssrv.
ing, pour over some good rich cream. Some
this, ! think, entirely destroys the delicious
flavor OF the fruit which is always 10 vel.
come and refreshing.
Frosted Fruits "A housewife will be " ise
to prepare large quantity OF these during
the season, ~ they Keep good for almost an
length Of time, and are useful in such Va
riety OF ways. THey form lovely dishes for
dessert, and are unsurpassed as means OF
gsrnishing and ornanenting other sweet
cakes and dishes. Tue preparation IL q very
simple process. Put tho fruit, such ~ apri
cots, peaches, cherries and plums, into a
saucepan with = small piece OF alum, and
cold water sufficient TO cover them. Ie,
them stew for few minutes very gently,
until the sk In can TO easily taken oil, dip the
fruit into clarified butter, or hnest salad oil,
then stTew them thickly over with coarseI y
crushed Loaf sugar. Put them in mod rate
oven, and let them remain there TIL the
sugar sparkles, but care must bo taken 10
500 that the fruit neither burns nor break y
A pretty variety can be obtained by cover.
IRg part with white sugar and the rest with
pins. IL wanted for dessert dish, pile the
iIuit, when cold, upon glass dish VI ith fresh
green leaves intsrspersed but If not re-
quired at once, pack It In boxes with thin
paper between each layer, and store In cool
place until wanted. The boxes must have
close fitting lids.